Ingredients
The following ingredients have 4 Servings
- 1 zucchini
- 1 sweet potato
- 1 parsnip root
- 1 parsley root
- 1 onion
- 4 medium carrots
- 1 leek
- 4 potatoes
- 1 red bell pepper
- 1/2 small celery root
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 tablespoons vegetable oil
- 1 garlic clove
- salt to taste
- non stick large baking sheet
Instruction
- Pre heat the oven at 395 F = 200 C.
- Wash all vegetable and peel the potatoes, parsnip, carrots and onion
- Cut veggies into four then dice into big chunks.
- Layer the veggies in a large non stick baking tray, add the herbs, drizzle the oil and sprinkle some salt. Mix well using your hands.
- Bake in the oven for about 45 minutes or until veggies are roasted. Meanwhile bring a pot of water to a boil
- Remove veggies from the oven then remove the sprigs.
- Transfer the vegetable into a large pot and cover with the boiling water.
- Bring to a boil again then keep on boiling for 10 more minutes.
- Turn the heat off and leave to cool for 5-10 minutes.
- Use a blender to puree the vegetables in the same pot. Start on low for a couple of minutes then increase to the highest setting until the soup is smooth. Add hot water to get the desired consistency, bit by bit, while continuing to blend.
- Serve warm or cold with croutons. Serve with sour cream or/and chopped parsley for added flavor.
